Organic Dark Chocolate Blueberries Recalled for Potential Undeclared Almonds

Torn Ranch, LLC. is voluntarily recalling one lot code of Torn Ranch Organic Dark Chocolate Blueberries 18 oz. resealable bags sold only at Costco stores in WA, OR, ID, AK .  This recall is due to possible undeclared allergen, almonds (tree nuts) present in Torn Ranch Organic Dark Chocolate Blueberries 18oz bags sold in Costco stores located in WA, OR, ID, AK.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/torn-ranch-llc-issues-allergy-alert-undeclared-almonds-organic-dark-chocolate-blueberries
Torn Ranch, LLC Issues Allergy Alert on Undeclared Almonds in Organic Dark Chocolate Blueberries
Summary
Company Announcement Date:  May 19, 2021
FDA Publish Date:  May 19, 2021
Product Type:  Food & Beverages  Snack Food Item
Reason for Announcement:  Undeclared almonds
Company Name:  Torn Ranch, LLC
Brand Name:  Torn Ranch
Product Description:  Organic Dark Chocolate Blueberries

Company Extends Recall of Cans of Beans with Potentially Faulty Seals

Faribault Foods, Inc. is  extending their April recall of  15 ounce cans of S&W Organic Black Beans, 15 ounce cans of  beans that may have compromised hermetic seals. "The compromised hermetic seal may affect can integrity and may cause the cans to leak, bloat or allow bacteria to grow inside the product which could lead to serious illness. Clostridium botulinum poisoning in humans can begin from six hours to two weeks after eating food that contains the toxin."

The extension adds 10 additional lot codes (as designated by Best By dates) to the 6 that were previously listed.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/faribault-foods-inc-announces-extension-voluntary-recall-limited-quantity-sw-brand-organic-black
Faribault Foods, Inc. Announces Extension of Voluntary Recall of a Limited Quantity of S&W Brand Organic Black Beans, and O Organic Brand Black Beans and O Organic Brand Chili Beans Due to Compromised Hermetic Seal
Summary
Company Announcement Date:  May 14, 2021
FDA Publish Date:  May 17, 2021
Product Type:  Food & Beverages
Reason for Announcement:  Compromised hermetic seal/Microbial growth
Company Name:  Faribault Foods, Inc
Brand Name:  S&W and O Organic
Product Description:  Organic Black Beans and Organic Chili Beans

Cicadas Posed to Return This Year in Northeast, Are You Ready to Make Them Into a Snack?

Many of the northeastern states will experience the reemergence of Brood X of Cicadas  this year after 17 years underground.  In those areas with high number of insects, the sound can be deafening.  However, some suggest that we look beyond their high pitched sound, their creepy red eyes, and their erratic flying (as they crash into your windshield), and consider them as a food.  You can fry them, grind them into flour, or put them on pizza.  Think of them if you will as flying shrimp.   While one chef describes them as having an asparagus flavor, another person said they have a "buttery texture, a delicious, nutty flavor" and suggest pairing with merlot.

So how about some volunteers prepare up some dishes and report back to us!  With pictures of course.

What is a cicada?  https://youtu.be/EWr8fzUz-Yw

https://apnews.com/article/eating-brood-x-cicadas-bfd249381c3947b3881a8f0bd19e6ead
Freaked by cicada swarms? You could just stick a fork in ’em
By MARK KENNEDY
May 19, 2021
NEW YORK (AP) — Cicadas are poised to infest whole swaths of American backyards this summer. Maybe it’s time they invaded your kitchen.

Swarms of the red-eyed bugs, who are reemerging after 17 years below ground, offer a chance for home cooks to turn the tables and make them into snacks.

Washington State Identifies Locally Produced Yogurt As Likely Link to E. coli Outbreak

The Washington State Department of Health (DOH) has identified PCC Community Market brand yogurt produced by Pure Eire Dairy as the likely source of an E. coli O157:H7 outbreak that has 11 confirmed cases, including six children under the age of 10.

Research has show that E. coli can survive in yogurt.  The E. coli pathogen would likely have been in the milk prior to fermentation, and growing during the fermentation process.  The organism is acid tolerant and could survive for some time.

The producer is a small, local dairy.  Interestingly, this same dairy issued a recall in June of 2013 for pathogenic E. coli in their raw milk.  They also issued a recall in May of 2013 for improperly pasteurized milk.

Washington State DOH News Release
https://www.doh.wa.gov/Newsroom/Articles/ID/2787/State-health-officials-link-yogurt-to-multi-county-E-coli-outbreak
For immediate release: May 15, 2021 (21-126)

State health officials link yogurt to multi-county E. coli outbreak

OLYMPIA – During the ongoing investigation into an E. coli O157:H7 outbreak, the Washington State Department of Health (DOH) has identified a likely link to PCC Community Market brand yogurt produced by Pure Eire Dairy.

Popcorn Recalled After Customer Notifies Company of Incorrect Product in Package

JOLLY TIME Pop Corn today issued a voluntary recall of select Healthy Pop® Kettle Corn 100’s (4 count) because they may contain undeclared milk ingredients.   The recall was initiated after JOLLY TIME was notified by a customer that certain cartons of Healthy Pop Kettle Corn 100’s (4 count) were inadvertently filled with another flavor of popcorn, potentially exposing consumers to undeclared allergen: milk.

Jolly Time Popcorn has been around for over 100 years, but what game show comes to mind with you think of Jolly Time Popcorn.....Let's Make a Deal with host Monte Hall.

JOLLY TIME® Pop Corn Issues Allergy Alert on Undeclared Milk in Healthy Pop® Kettle Corn 100’s (4 count) | FDA
JOLLY TIME® Pop Corn Issues Allergy Alert on Undeclared Milk in Healthy Pop® Kettle Corn 100’s (4 count)
Summary
Company Announcement Date:  May 12, 2021
FDA Publish Date:  May 13, 2021
Product Type: Food & Beverages
Reason for Announcement:  Undeclared milk
Company Name:  JOLLY TIME Pop Corn
Brand Name:  Jolly Time
Product Description:  Kettle Corn

Pecan Pies Recalled After Supplier Has Cross-Contact Issue with Peanuts During Storage and Distribution

Sara Lee Frozen Bakery announced today the recall of specific lots of select Sara Lee, Chef Pierre and Devonshire pecan pies produced between March 4 and April 1, 2021, because the product may contain undeclared peanuts.  There have been no reports of illness or injury to date. This recall has been initiated due to the unintentional cross-contamination of raw pecans in shells with residual peanuts during agricultural transport and storage of pecans by a supplier. Immediate steps were taken to prevent recurrence.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/sara-lee-frozen-bakery-issues-allergy-alert-undeclared-peanuts-pecan-pies
Sara Lee Frozen Bakery Issues Allergy Alert on Undeclared Peanuts in Pecan Pies
Summary
Company Announcement Date:  May 11, 2021
FDA Publish Date:  May 12, 2021
Product Type:  Food & Beverages
Reason for Announcement:  Undeclared Peanuts
Company Name:  Sara Lee Frozen Bakery
 Brand Name:  Sara Lee, Chef Pierre and more
Product Description:  Pecan pies

FDA Releases Report on 2020 Salmonella Outbreak Associated with Raw Onions

FDA issued their investigative report into the Salmonella Newport foodborne illness outbreak associated with consumption of red onions from the Southern San Joaquin Valley and Imperial Valley in California.

• In this outbreak, there were 1,127 reported domestic illnesses and 515 reported Canadian cases. It is the largest Salmonella outbreak in over a decade.
• This outbreak is also remarkable because the food vehicle, whole red onions, is a raw agricultural commodity that had not been previously associated with a foodborne illness outbreak.
• Salmonella Newport outbreak strain (specific whole genome sequence [WGS]) was not identified in any of the nearly 2,000 subsamples tested, but there were a total of 11 subsamples (10 water and 1 sediment) collected near one of the growing fields that were positive for Salmonella Newport, representing a total of three different genotypical strains (unique WGS patterns). [So the exact strain with the same genetic makeup was not found, but similar S. Newport strains were found]
• "A conclusive root cause could not be identified, several potential contributing factors to the 2020 red onion outbreak were identified, including a leading hypothesis that contaminated irrigation water used in a growing field in Holtville, California may have led to contamination of the onions."
• "Several plausible opportunities for contamination including irrigation water, sheep grazing on adjacent land, as well as signs of animal intrusion, such as scat and large flocks of birds which may spread contamination."
• "Visual observations and records review of packing house practices confirmed numerous opportunities for spread of foodborne pathogens such as Salmonella, including signs of animal and pest intrusion as well as food contact surfaces which had not been inspected, maintained, cleaned, or sanitized as frequently as necessary to protect against the contamination of produce."

Factors Potentially Contributing to the Contamination of Red Onions Implicated in the Summer 2020 Outbreak of Salmonella Newport

Full report - https://www.fda.gov/media/148440/download
05/13/2021

Article - Can Food Operations Achieve Zero Risk? - No

 A scientific article published in Current Opinion in Food Science states that zero risk does not exist in food processes.  There will be some residual risk even that that risk may be very small.

The authors state "Consumers, food industries and governments typically desire foods that are ‘free of any risk’. In practise this is not achievable. Microorganisms are present in most environments, including the raw materials required for making food, the tools and machinery used to process that food, and even at the humans that are employed in food processing facilities and other food establishments (e.g. restaurants).......However, it does not matter how stringent these measures are [processes and procedures implemented by food operations], they can never be perfect. Consequently, a residual risk always remains, making zero risk in foods – as in many other aspects of life – unattainable in practice"

Certainly operations strive to minimize risk the best they can, and operations will have varying risk depending on the processes they use and the product they make.  "In most food products, the risk per serving is virtually zero, resulting in a very low chance of the individual consumer contracting a disease. However, from a governmental perspective, the (expected) number of cases for products largely consumed can be relatively large, resulting in a relevant risk. Therefore, because zero risk does not exist for food products, the residual risk must be evaluated using the appropriate risk metrics."

Current Opinion in Food Science

https://reader.elsevier.com/reader/sd/pii/S2214799320301739
All food processes have a residual risk, some are small,some very small and some are extremely small: zero risk does not exist

(Current Opinion in Food Science 2021, 39:83–92)

FDA Releases Report on Retail Food Deli Risk Factors

FDA released a report on risk factors associated with retail food delis as part of their 10 year initiative on foodborne illness risk factors.  They found in general that while deli operations did a good job with glove usage and cooking temperatures, the main issues were:

• ensuring employees practiced proper handwashing
• holding foods requiring refrigeration at the proper temperature
• cooling foods properly

Of course operations that had established food safety programs and trained and certified managers did a better job than those that did not.

The study can be found here.  https://www.fda.gov/media/148247/download

The surprising thing in the report was the large percentage of operations without a Certified Food Safety Manager (33%).  "66.2% of the delis in this study operated in jurisdictions that required a CFPM but only slightly more than half of delis were found to have a CFPM employed and present at the time of data collection"

FDA Releases Report on Foodborne Illness Risk Factors in Delis
https://www.fda.gov/food/cfsan-constituent-updates/fda-releases-report-foodborne-illness-risk-factors-delis
Constituent Update
May 7, 2021.